Southern Style Chicken And Greens
|Black pepper||1⁄2 Teaspoon|
|Chicken pieces||3 1⁄2 Pound|
|Smoked bacon slices||4 Ounce, cut crosswise into 1/4 inch pieces (Thick)|
|Uncooked rice||1 Cup (16 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Collard greens/Mustard greens / kale||4 Ounce, coarsely chopped and packed to make 2 cups|
|Tomato wedges||3 (optional)|
|Fresh italian parsley||3 (optional)|
PREHEAT oven to 350°F.
COMBINE salt, paprika and pepper in small bowl.
Sprinkle meaty side of chicken pieces with salt mixture; set aside.
PLACE bacon in ovenproof Dutch oven; cook over medium heat until crisp.
Drain on paper towels.
Reserve bacon fat.
Heat bacon fat over medium-high heat until hot.
Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned.
Transfer to clean plate; set aside.
Repeat with remaining pieces.
Reserve 1 tablespoon bacon fat in Dutch oven; discard remaining bacon fat.
ADD rice to Dutch oven; cook and stir 1 minute.
Add tomatoes with juice, broth, collard greens and half of bacon; bring to a boil over high heat.
Remove from heat; arrange chicken over rice mixture.
BAKE, covered, about 40 minutes or until chicken is no longer pink in centers, juices run clear and most of liquid is absorbed.
Let stand 5 minutes before serving.
Transfer to serving platter; sprinkle with remaining bacon.
Garnish with tomato and Italian parsley, if desired.